2715. STEELHEAD TROUT with CURRANT BACON and ONION SAUCE

serves two

2 8-oz. steelhead trout fillets
2 teaspoons olive oil
1/4 – 1/2 teaspoon salt and pepper, to taste
4 strips of thick bacon
1 cup onion, coarsely chopped
1/2 cup dried currants
1/4 cup red wine vinegar
2 teaspoons honey

Preheat oven to broil. Prep baking sheet by lining with foil and greasing lightly. Remove pin bones from fillet if necessary. Slow cook bacon on medium low heat until done. Remove and place on paper towel. Chop when cooled. If less than 1/4 cup of grease is left in the pan, add more grease or oil. When heated, add chopped onion. Cook onions until light brown, about six minutes. When tender and lightly carmalized, add honey, vinegar, and currants. Let reduce until most of the liquid is gone. Remove from burner and set sauce aside. Place filet onto greased & lined baking sheet skin down. Sprinkle and lightly rub 2 tsp oil onto surface of filet. Sprinkle salt and pepper. Place pan onto rack about 3? from broiler for 4-6 minutes or internal temperature is 130. Spoon sauce onto filet and serve with steamed broccoli or other veggie. Serve immediately.

bacon recipe courtesy of: the quaint life (member), Fast Paleo, May 9, 2012

Originally posted 2012-10-14 08:46:00. Republished by Blog Post Promoter

3066. WHOLE TROUT stuffed with PEA PODS, MUSHROOMS and SCRAMBLED EGGS broiled in BACON

4 medium trout
2 eggs
1/2 cup chopped mushrooms
1/2 cup chopped Chinese pea pods
bacon

Slit the trout open along the back, between the head and tail, carefully removing the bones and entrails. Sprinkle the trout with salt.

Beat the eggs and season with salt. Add the chopped mushrooms and pea pods. Scramble the mixture, but do not allow to become too dry. Remove to a dish and allow to cool.

Stuff the egg and vegetable mixture into the trout. Wrap each fish spirally with a strip of bacon, securing with toothpicks. Broil the trout slowly until done, turning once. Remove the toothpicks before serving.

bacon recipe courtesy of: Japanese Cuisine: A Culinary Tour, by John D. Keys. Tokyo & Rutland, VT: Charles E. Tuttle Company, 1966, p. 71

2962. SMOKED TROUT, WATERCRESS, CRISPY BACON and GRIBICHE SANDWICH

sandwich bread, sliced and buttered
watercress or rocket
streaky bacon, 2 rashers per person, cooked until crisp
smoked trout
salt and freshly ground black pepper
gribiche sauce (recipe below)

Gribiche
1 1/2 cups mayonnaise
1 tablespoon finely chopped tarragon leaves
2 tablespoons finely chopped chervil leaves
2 hard-boiled eggs, coarsely chopped
2 tablespoons capers, finely chopped
3 tablespoons gherkins, finely diced

Combine all the ingredients in a small bowl. Refrigerate until needed.

To assemble: Place the buttered bread on a clean surface or chopping board. To each slice add a layer of watercress then two rashers of the crisp bacon. Top with chunks of smoked trout then spoon over some dollops of the gribiche. Season with salt and black pepper and finish the sandwiches with another slice of bread.

bacon recipe courtesy of: Al Brown, Cuisine, #118, PO Box 6341, Wellesley St, Auckland 1141, Auckland 1021, New Zealand

2669. PAN-FRIED BROOK TROUT with BACON

yields ten servings

15 bacon slices
10 brook trout, trimmed, boned
2 teaspoons salt
1 teaspoon ground black pepper
16 fl oz. buttermilk, or as needed
16 fl oz. vegetable oil, or as needed
8 oz. all-purpose flour, or as needed
2 lemons, cut into wedges

Lay the bacon on a sheet pan in a single layer. Place in a 375°F/191°C oven and cook for 15 minutes or until crispy. Cut each slice in half and reserve. Season the interior of the trout with salt and pepper. Lay the trout in a buttermilk-lined hotel pan. Heat the oil in a large cast-iron skillet or sauté pan over medium-high heat. Lightly dredge the trout in flour and shake off excess. Pan fry the trout 4-5 minutes per side; lower the heat as needed to avoid scorching. Blot briefly on absorbent paper towels. Lay 3 slices of crispy bacon on top of each trout and serve immediately with a lemon wedge, or reserve hot for service.

bacon recipe courtesy of: The Professional Chef, 8th edition, by The Culinary Institute of America

2575. GRILLED HICKORY-SMOKED BACON-WRAPPED RAINBOW TROUT

serves four

4 whole rainbow trout, about 1 lb. per fish, cleaned
olive oil
kosher salt

12 slices hickory-smoked bacon, room temperature 
Pat trout dry with paper towels if necessary. Brush trout inside and out with olive oil and season with salt. Starting with the head, just beneath the eye, begin to wrap the bacon around the circumference of the fish slightly overlapping so you do not see any of the fish skin. Each fish will take about 3 pieces of bacon to wrap. (Stop wrapping when you get to the last inch of the tail.) Wrap each fish and put on a clean platter. This step can be done up to 1 day in advance. If doing in advance, cover fish tightly and refrigerate until ready to grill.
Place fish in the center of the cooking grate over indirect heat and grill for 10 minutes. Turn fish and continue to cook for 5 to 10 minutes more or until fish flakes and is cooked through. Remove from grill and serve immediately.
bacon recipe courtesy of: Girls at the Grill